BiteSaavy
BiteSaavy recipe

Mediterranean Quinoa & Grilled Vegetable Salad

A fresh and vibrant lunch salad with lightly grilled vegetables and fluffy quinoa, dressed in a lemon herb vinaigrette.

Lunch 15 min prep 20 min cook Serves 4 Lunch Vegetarian Gluten-Free
Mediterranean Quinoa & Grilled Vegetable Salad

Ingredients

  • quinoa
    180 g 3/4 cup rinsed
  • water
    350 ml 1 1/2 cups
  • zucchini
    1 medium (150 g) 1 medium (5.3 oz) sliced
  • red bell pepper
    1 medium (150 g) 1 medium (5.3 oz) seeded and quartered
  • aubergine (eggplant)
    1 small (200 g) 1 small (7 oz) sliced
  • cherry tomatoes
    150 g 1 cup halved
  • extra virgin olive oil
    30 ml 2 tbsp divided
  • lemon juice
    30 ml 2 tbsp freshly squeezed
  • dried oregano
    1 tsp 1 tsp
  • fresh parsley
    15 g 1/2 cup chopped
  • salt
    to taste to taste
  • black pepper
    to taste to taste

Method

  • 1
    Bring water to a boil, add quinoa, reduce heat, simmer 15 minutes until water is absorbed.
  • 2
    Preheat grill pan over medium heat; brush vegetables with 1 tbsp olive oil.
  • 3
    Grill zucchini, bell pepper, aubergine until tender and slightly charred, about 5-7 minutes.
  • 4
    In a bowl, whisk lemon juice, remaining olive oil, oregano, salt, and pepper.
  • 5
    Fluff quinoa with fork; combine with grilled vegetables, cherry tomatoes, and parsley.
  • 6
    Pour dressing over salad; toss gently to combine before serving.

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